DAILY ACTIVITY KITCHEN PART 23

DAILY ACTIVITY KITCHEN

29/10/2019

Bismillahirrahmanirrahim

Assalamu'alaikum warahmatullahi wabarokatuh

Apa kabar kalian, semoga kita semua dalam lindungan Allah. Jangan lupa bersyukur hari ini, karena 
bersyukur akan membuat kita lebih mengerti akan hidup. Saya akan menyampaikan atau menceritakan tentang kegiatan saya hari ini berada di kitchen. Bila menurut kalian blog ini bermanfaat silahkan share dan ajak teman kalian untuk membacanya. 

Pagi ini kami melakukan breefing seperti biasanya sebelum melakukan kegiatan di kitchen. Pagi ini pak Ical menyampaikan beberapa hal soal aturan kerja. Inti dari pembahasan tersebut adalah Pak Ical ingin semua makanan yang keluar harus di perbaiki rasa, teksture dan penampilannya serta kebesihan area kerja dan ketepatan dalam bekerja.

Pak Ical juga menjelaskan lebih banyak bertanya dan mencari referensi dari sumber-sumber yang dapat di percaya. Soalnya kemarin pak Ical melihat banyak kegiatan yang miss jadi pak Ical ingin semua kegiatan itu berjalan lancar dan juga sesuai aturan yang telah di tetapkan. Setelah penyampaian dari pak Ical kamipun melanjutkan melakukan kegiatan kami masing-masing.

Saya langsung memotong gratin daupinoise sesuai dengan ukuran. Ukuran untuk gratin daupinoise per portion itu 4x6 cm dengan ketebalan 3 cm dan beratnya itu 40-45 gram per portion. Setelah gratin daupinoise di potong dan di portion selanjutnya yaitu membungkus gratin daupinoise dengan plastik wrap agar lebih set dan berbentuk persegi lalu susun di inset dan masukkan ke dalam freezer lagi agar lebih set.

Setelah melakukan portioning pada gratin daupinoise selanjutnya yaitu menyusun bahan dan peralatan yang akan digunakan untuk doing sebentar. Semua bahan telah ready dan telah diportion juga. Pak Ical memberikan kami waktu sampai jam 10 untuk mem-prepare semua bahan, setelah itu pak Ical mau semua makanan telah di plating dan presentasi di ruangannya pak Ical jam 11 sebelum open resto.

Saya pun membuat Main course di bantu oleh teman saya yang lain, mereka juga membuat menu lain. Menu yang saya buat yaitu pan seared of salmon with hollandaise sauce, saya hanya membuat salmonnya sedangkan Astrid yang saute vegetablenya, selanjutnya saya juga membuat grill lamb chop namun hanya meng-grill dagingnya serta melakukan plating atau presenting pada makanan tersebut.

Setelah membuat semua main course, main course tersebut dibawa masuk ke ruangannya pak Ical untuk di presenting atau untuk di eksplain. Sewaktu berada di dalam pak Ical mangatakan bahwa semua makanan saya itu kering dan sausnya tidak nappe. Saus yang dibuat itu tidak ada yang nappe semuanya kental sekali, akhirnya pak Ical menyuruh kami untuk memperbaiki sauce tersebut dan makanan kami sebelum open resto.

Waktu demi waktu berlalu akhirnya pak Ical menyuruh kami untuk memberitahukan kepada pihak restoran untuk open resto, namun satu jam berlalu resto belum juga memberikan captain ordernya kepada kami. Akhirnya saya memberitahukan kepada pak Ical bahwa resto belum memberikan captain ordernya kepada kami, pak Ical pun mengatakn "kalau sampai setengah belum open resto suruh closin saja makanan tidak ada yang keluar".

Setelah menunggu untuk waktu yang lama akhirnya anak service pun memberikan kami captain order dan kebetulan saya juga yang menjadi A Buyer jadi saya yang menerima semua orderan. Jujur menjadi seorang Buyer bukanlah pekerjaan yang mudah karena kita harus fokus terhadap pesanan yang kita bacakan, jangan sampai orderan yang keluar ke restauran tidak sesuai dengan pesanan tamu.

Kegiatan kitchen hari ini berlangsung dengan cepat dan sangat baik tanpa kendala meskipun hanya saya dan Ari laki-laki di main kitchen dikarenakan Putra dan Ippang pergi ke hotel Four Points untuk mengantarkan surat izin melakukan training. Makanan juga semua sold out dengan cepat, dikarenakan ada menu yang sold out dan di alihkan ke menu yang masih banyak stocknya.

Setelah membereskan semua peralatan dan bahan serta membersihkan chiller dan freezer waktunya bagi kami untuk melakukan general cleaning section lantai bagi laki-laki dan table working untuk perempuannya. Semua dilakukan secara bersamaan dan harus dengan tim work agar semua kerjaan selesai sesuai target yang telah ditentukan.

setelah general cleaning, kami pun istirahat dan anak bangsa sebelum pergi shalat. Kegiatan anak bangsa juga merupakan kegiatan rutin yang dilakukan setiap selesai praktek dan kegiatan ini dilakukan secara bersama-sama untuk membangun jiwa korsa dan membentuk jiwa persaudaraan kami di dalam kitchen.

Setelah selesai, seperti biasanya setelah general cleaning yah di tunggu dulu hingga kering lalu dipulangkan. setelah lantai kering kamipun oneline lagi dan absen, lalu dapat nasehat dari pak ical. dilanjutkan dengan menyiapkan kelas lalu berdoa dan pulang kerumah masing.   

RECEIPE :

1. JAPANESE CLEAR SOUP

QUANTITY :	INGREDIENTS :		PROCEDURE :
	DASHI :
2.25 L	Water, cold	1.	Put the water in a pot and add the kombu. Bring to a boil over moderately high heat.
60 gr	Kombu (giant kelp for stock)
50 gr	Katsuobushi (dried bonito flakes)	2.	Just as the water comes to a boil, remove the kombu.
		3.	Remove from the heat and immediately add the bonito flakes. Let the flakes settle to the bottom. This will take 1 – 2 minutes.
		4.	Strain through a china cap lined with cheesecloth. Use the dashi within 1 day.
	SOUP :
2 L	Dashi	1.	Bring the dashi to a simmer. Carefully add salt to taste.
To taste	Salt	2.	Add soy sauce (The soup should be crystal clear)
15 ml	Japanese soy sauce
	GARNISH :
1-2 strips	Lemon	3.	Cut the lemon into very fine julienne.
15 gr	Snow peas	4.	Trim and wash the snow peas. Cut them crosswise at   an angle, making diamond shapes. Blanch them 1 minutes in boiling water. Drain and cool.
10 gr	Shrimp	5.	Peel and devein the shrimp. Blanch them in boiling water just until cooked, no more then 1 minutes. Drain.
		6.	Rinse soup cups or bowls in hot water to warm them. In each bowl put 1 shrimp, a few pieces of snow peas, and a few threads of lemon zest.
		7.	Make sure that the soup is very hot, almost at the boiling point and ladle 200 ml into bowl. Serve at once.

2. PUREE OF PUMPKIN SOUP

QUANTITY :	INGREDIENTS :		PROCEDURE :
100 gr	Onion	1.	Trim and wash onion, leek, celery and pumpkin.
100 gr	Leek	2.	All vegetables cut into sliced.
100 gr	Celery	3.	Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered
200 gr	Pumpkinn (boiled and mashed)
50 gr	Butter
50 gr	Flour	4.	Puree the soup in small batches (1 cup at a time) using a food processor or blender.
1 L	Chicken stock
Little	Salt	5.	Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley before served.
1 tbsp	Fresh Parsley (chopped)
1 Cloved	Garlic (minced)
½ tbsp	Dried Thyme
125 gr	Heavy cream
5 whole	Black peppercorns
			VARIATIONS :
			Sometimes puree of pumpkin soup also serve with croutong on top.

3. TORI NO TERIYAKI

QUANTITY :	INGREDIENTS :		PROCEDURE :
	Teriyaki Sauce :
75 ml	Sake	1.	Combine the sake, soy sauce, mirin, dan sugar. Heat to a simmer to dissolve the sugar. Cool
175 ml	Soy sauce
150 ml	Mirin
25 ml	Sugar
Little	Salad oil	2.	Heat a thin film of oil a skillet. Put in the chicken pieces, skin side down. Cook until browned and half done. Turn and cook the other side.
16 pcs	Boneless chicken breast or thighs, skin on or off as desired	3.	Remove the chicken and degrease the pan.
		4.	Deglaze the pan with the teriyaki sauce and bring the sauce to a boil.
		5.	Return the chicken to the pan. Turn it in the pan until it is lightly glazed.
		6.	Remove the chicken from the pan and reserve teh sauce. Cut each piece of chicken crosswise, on the diagonal, into strips ½ in. (1 cm) wide.
		7.	Plate the chicken, keeping each piece assembled in its original form. Spoon a little of the sauce on top.
	CONDIMENT :
	Lettuce, tomato, onion

4. ONIGIRI

QUANTITY :	INGREDIENTS :		PROCEDURE :
1 kg	Kome (Rice)	1.	Wash rice until clean and soak for 30 minutes.  Drain.
1500 cc	Mizu (water)	2.	Transfer rice and add water to steamer. Cook rice until cooked about 8-10 minutes.
As needed	Shio (salt)
2 leaves	Nori	3.	Once boiling, reduce to heat and simmer for 5 minutes.
As needed	Goma (Sesame seed)	4.	After that, remove from the stove and pot Let stand for 15 minutes (do not open the lid of the pot).
		5.	Sprinkle salt and sesame seed in steamed rice. Mix together.
		6.	Lump of rice and wrapped with nori

5. GRILLED LAMB CHOPPED WITH ROSEMARY AND PINE NUTS

QUANTITY :	INGREDIENTS :		PROCEDURE :
175 gr	Onion (chopped fine)	1.	Saute the onion in oil until tender. Do not brown. Cool throughly.
60 gr	Salad oil
3.25 kg	Ground lamb	2.	Mix all ingredients except bacon in a bowl. Mix gently until evenly combined. Do not overmix.
250 gr	Bread crumbs
250 gr	Toasted pine nuts	3.	Scale the meat into 150 gr portions. Form the portions into thick patties, about ¾ inch (2 cm) thick).
300 ml	Milk
30 gr	Fresh parsley (chopped)	4.	Wrap a strip of bacon around each patty and fasten with picks.
10 ml	Dry rosemary
12 ml	Salt	5.	Grill or broil the patties under moderate heat until done, turning once (see note)
5 ml	White pepper
25 strips	Beef Bacon	6.	Remove picks before serving.

6. COLCANNON

QUANTITY :	INGREDIENTS :		PROCEDURE :
1,8 kg	Potatoes	1.	Peel and eye the potatoes. Cut them into uniform sizes. Simmer in salted water until tender.
900 gr	Cabbage
175 gr	Leeks	2.	While the potatoes are cooking, trim the cabbage and cut it into wedges. Steam until tender.
125 gr	Butter
175 mL	Milk or cream (hot)	3.	Cook the leeks very slowly in a little of the butter until tender.
30 mL	Fresh parsley (chopped)	4.	Mash the potatoes and add the leeks and the rest of the butter. Mix in the milk or cream and the parsley.
To taste	Salt
To taste	White pepper	5.	Chop the cabbage fine and stir it into the potatoes until well mixed. Season with salt and white pepper.
As needed	Additional hot milk or cream
		6.	If the mixture seems dry, mix in additional milk or cream to bring to a smooth, moist consistency.

7. VEGETABLE TAGLIATLE

QUANTITY :	INGREDIENTS :		PROCEDURE :
800 gr	Zuchinni (trimmed)	1.	Cut the vegetables lengthwise into thin slices, about 1/8 in, 93 mm) thick, then cut into long, thin strips so the vegetables resemble flat noodles (tagliatelle).
800 gr	Carrots (peeled and trimmed)
800 gr	Celery root (peeled0
60 gr	Butter	2.	Blanch each vegetable separately in boiling salted water. Vegetables should be tender but still firm. Refresh under cold water and drain.
		3.	Just before serving, heat the butter in a saucepan over moderate heat. Add the vegetables and toss in the butter until hot.

8. MOULSE MARINIERE

QUANTITY :	INGREDIENTS :		PROCEDURE :
3,2 kg	Mussels, in shells	1.	Scrub the mussels well with a stiff brush and remove the beards.
90 gr	Shallot or onion (chopped fine)
6 pcs	Fresh parsley stems	2.	Place the mussels in a stockpot or large saucepot. Add the shallots or onion, parsley stems, pepper and wine.
1 mL	Pepper
250 mL	White wine	3.	Cover the pot and set it over moderately high heat. Cook until the mussels open, about 5 minutes.
60 mL	Fresh parsley (chopped)	4.	Drain the mussels and strain the liquid through cheesecloth into a broad saucepan. Bring to a boil.
90 gr	Butter
To taste	Salt	5.	Add the parsley and butter. Swirl the liquid in the pan until the butter is melted. Season to taste with salt and a few drops of lemon juice.
To taste	Lemon juice
		6.	For serve, remove the top shells of the mussels (or leave them on, if desired). Place the mussels in broad soup plates and pour the sauce over them.

9. GRATIN DAUPHINOISE

QUANTITY :	INGREDIENTS :		PROCEDURE :
2,5 kg	Potatoes	1.	Peel the potatoes and cut into thin slices (as for potato chips). Do not place the sliced potatoes in water.
10 mL	Salt
7 gr	Garlic (chopped)	2.	Toss the potatoes in the salt and chopepd garlic and arrange in an even layer in a buttered full-size hotel pan or a roasting pan of equivalent size.
1 L	Cream
500 mL	Milk	3.	Mix together the cream and milk and lightly season with pepper. Bring to a boil.
To taste	White pepper
		4.	Pour over the potatoes, then place the pan in the oven at 400oF (200oC) for about 30 minutes or until the potatoes are tender and the sauce is thick.

10. CREAMED SPINACH

QUANTITY :	INGREDIENTS :		PROCEDURE :
4,5 kg	Fresh Spinach	1.	Trim spinach and wash carefully in several changes of water. Drain
1,2 L	Cream sauce (hot)
To taste	Nutmeg	2.	Place 2 in (5 cm) water in a heavy pot, cover and bring to a boil. Add the spinach. Stir several times, so it cooks evenly.
To taste	Salt
To taste	White pepper	3.	As soon as the spinach is thoroughly wilted, drain in a colander, pressing with the back of a kitchen spoon to squeeze out excess liquid.
		4.	Chopped the spinach coarsely.
		5.	Combine with the cream sauce in a hotel pan. Season to taste with nutmeg, salt, and pepper. (the spinach must not taste strongly of nutmeg).